Our Company: Tradition from the Langhe, Authentic Flavour and Quality
COMPANY
From Our Beginnings to a Passion for Traditional Piedmontese Tajarin
Pastificio Alfieri tells a story of authentic flavour—one deeply rooted in tradition while always looking towards the future. Our journey began in the early 1970s with Domenico Massucco, a Turin-born food merchant who found his true home in the Langhe. Captivated by the recipes and culinary traditions passed down through generations in the Langhe and Roero, he set out to preserve their unique heritage.
From that moment, his vision became clear: to celebrate and share the region's traditional pasta, with Tajarin at its heart, while remaining faithful to local craftsmanship and authentic recipes. Pastificio Alfieri became the first Italian pasta maker entirely dedicated to this iconic Piedmontese speciality.
MISSION AND VALUES
Family, Territory, Craftsmanship and Innovation
The Alfieri philosophy is built on a passion for quality, respect for the entire production chain, and a commitment to genuine ingredients. We create more than pasta—we preserve the authentic taste of the Langhe.
We believe innovation should enhance tradition, never replace it. Many stages of our production, including packaging, are still carried out by hand, while every step of our manufacturing process is carefully designed to preserve the flavour, texture and nutritional value of our pasta.
Our method
Artisanal Craftsmanship Meets Modern Technology: The Alfieri Method
Our commitment to quality is reflected in every stage of production:
Premium Italian durum wheat semolina obtained from the first milling of the grain, naturally rich in protein and renowned for its golden colour.
Fresh Grade A Italian eggs, from certified farms. We use four fresh eggs for every kilogram of dough, giving our Tajarin their distinctive texture, colour and richness.
Cold lamination, allowing the dough to remain at ambient temperature while preserving its natural flavour, texture and nutritional properties.
Slow, low-temperature drying (12–15 hours) ) in a steam oven, maintaining elasticity, texture and authentic flavour in keeping with traditional Piedmontese methods.
Water-free production: our dough contains only the natural moisture from the eggs, with no added water. As this moisture evaporates during processing, the pasta delivers exceptional cooking performance and outstanding texture.
Discover the World of Alfieri
Would you like to learn more about how Alfieri pasta is made, explore our recipes, or discover our deep connection with the Langhe and Roero? Contact us